Chicken Zucchini Parmesan

Chicken Zucchini Parmesan is a breaded and stacked chicken breast and zucchini round that is topped with 3 different kinds of cheese, and a tomato slice. That's Amore!

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Having had an abundance of zucchini from our garden this summer, I started dreaming up different ways to use them.  I came up with this recipe one evening and it immediately became a favorite.

CHICKEN ZUCCHINI PARMESAN     {PRINT THIS RECIPE}


4 boneless, skinless chicken breasts (seasoned lightly with salt and pepper on both sides)
1 medium/large zucchini or 2 smaller ones
3 cups panko crumbs
3 cups all-purpose flour
3 eggs
3 tablespoons water
2 tablespoons garlic powder
2 tablespoons minced onion
2 teaspoons dried basil
2 teaspoons dried oregano
Salt and Pepper
1 large tomato, sliced into ¼" slices
8 slices of Swiss cheese
2 large cans of diced tomatoes
11/2 cup shredded Parmesan cheese
1 cup mozzarella cheese, shredded
Canola oil for frying

-Set up your breading station using 3 separate, low-sided dishes.
-In the first one, add the flour and garlic powder. Stir to combine.
-In the second one, add your eggs, slightly beaten with the water
-In the third one, add your panko crumbs and ½ cup of the Parmesan cheese, basil, oregano, and minced onion.
-Slice your zucchini into approximately ¼" slices.
-Starting with the flour mixture, drop in the zucchini rounds and coat with flour on both sides. Pat off excess. (not shown)
-Transfer your floured discs to the egg mixture and coat with egg on both sides.

Until we eat again, I hope you have a delicious day!